Kali Mirch Murgh & Aam Chhunda

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Kali Mirch Murgh & Aam Chhunda simply denotes Pepper Chicken with Mango Relish ... 

Though I have not yet been to India, in particular Goa and Mumbai, my younger daughter Nathalia has and thus, here is her recipe for Pepper Chicken with Mango Relish.

Serves 4 ( prepare a nice Basmati Rice for this dish ): 

*** Note this recipe has been adjusted for European and Occidental palates

2 medium onions or leeks
7 black cardamom pods
1 tsp cumin
3 pounds of chicken breasts ( one can buy a whole chicken and cut it into serving pieces ) 
the juice of 2 lemons
2 tbslps of black pepper
2 tblsps of green peppercorn mustard ( the French corporation of  Dijon mustards make a variety of green mustard ) 
1/2 tsp salt
1 cup of mineral water
6 garlic cloves peeled and crushed
1/2 cup of ghee or high quality vegetable oil or grape seed oil 

1) heat the ghee or the oil in a large heavy based saucepan over medium heat
2) when hot, add the leek or onions of choice, cardamom pods, cumin seeds and cook stirring often until the onion or leek is golden and tender
3) add the chicken breasts or parts and stir frequently for 10 mins.
4) mix the lemon juice with the black pepper, mustard, and salt with 1 cup water and pour over chicken and leek or onions
5) add the garlic and continue símmering for 35 to 40 minutes stirring occasionally until meat is tender and done through
6) To prevent burning: Add a little more water if necessary 

Mango Relish:

2 1/4 pounds ripe mangos
1/2  pound sugar ( I use brown ) 
1/4 cup coarse salt ( Kosher salt ) 
6 black peppercorns 
3 black cardamom pods coarsely pounded - smashed 

1) Wash, dry, peel and grate the mangos into a large non reactive saucepan 
2) Stir in sugar and place pan over low heat
3) stir often with a wooden spoon for about 20 mins. 
4) when the mixture changes its color, and falls into a thready texture when lifted with a spoon, remove the pan from heat.

Serve with Mango relish and Basmati ... Nan bread if possible or Pita toasted.

White wine: Alsace Riesling or Washington state Riesling or Californian. 

A Prosecco, Cava or Sparkling wine works well here. 

Margi Cintrano

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Kali Mirch Murgh & Aam Chhunda Posted: 26 February 2012 at 07:16
	Kali Mirch Murgh & Aam Chhunda simply denotes Pepper Chicken with Mango Relish ... Though I have not yet been to India, in particular Goa and Mumbai, my younger daughter Nathalia has and thus, here is her recipe for Pepper Chicken with Mango Relish. Serves 4 ( prepare a nice Basmati Rice for this dish ): *** Note this recipe has been adjusted for European and Occidental palates 2 medium onions or leeks 7 black cardamom pods 1 tsp cumin 3 pounds of chicken breasts ( one can buy a whole chicken and cut it into serving pieces ) the juice of 2 lemons 2 tbslps of black pepper 2 tblsps of green peppercorn mustard ( the French corporation of Dijon mustards make a variety of green mustard ) 1/2 tsp salt 1 cup of mineral water 6 garlic cloves peeled and crushed 1/2 cup of ghee or high quality vegetable oil or grape seed oil 1) heat the ghee or the oil in a large heavy based saucepan over medium heat 2) when hot, add the leek or onions of choice, cardamom pods, cumin seeds and cook stirring often until the onion or leek is golden and tender 3) add the chicken breasts or parts and stir frequently for 10 mins. 4) mix the lemon juice with the black pepper, mustard, and salt with 1 cup water and pour over chicken and leek or onions 5) add the garlic and continue símmering for 35 to 40 minutes stirring occasionally until meat is tender and done through 6) To prevent burning: Add a little more water if necessary Mango Relish: 2 1/4 pounds ripe mangos 1/2 pound sugar ( I use brown ) 1/4 cup coarse salt ( Kosher salt ) 6 black peppercorns 3 black cardamom pods coarsely pounded - smashed 1) Wash, dry, peel and grate the mangos into a large non reactive saucepan 2) Stir in sugar and place pan over low heat 3) stir often with a wooden spoon for about 20 mins. 4) when the mixture changes its color, and falls into a thready texture when lifted with a spoon, remove the pan from heat. Serve with Mango relish and Basmati ... Nan bread if possible or Pita toasted. White wine: Alsace Riesling or Washington state Riesling or Californian. A Prosecco, Cava or Sparkling wine works well here. Margi Cintrano
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 26 February 2012 at 08:03
	In the immortal words of Jack Benny, Margi: Now cut that out! You keep posting these great sounding recipes, and I haven't time to make a tithe of them. Not fair! Interestingly, Goan food is normally quite hot. But even Friend Wife---who doesn't do heat---could handle this one.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 26 February 2012 at 08:12
	I am a Chili-holic and a Cheese-holic however, not everybody is -- so I adjusted the piquant ... Of course, my daughter´s male twins ( age 5 ) are quite developed palate wise, however, piquant is mild for me however, I am a Vindaloo woman and so, most is quite mild for me ... Vindaloo yum ... This is a lovely recipe and great for a lunch leftover over Basmati ... I am pleased you shall indulge in this one ! Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 29 February 2012 at 17:16
	So we made this for tonight's supper, Margi. Had it along with saffron rice & peas and Suvir Saran's wonderful corriander roasted cauliflower. While it was tasty enough, I think you took it too far adapting it to Western tastebuds. It does need a little kicking up. Fortunately, instead of making the mango relish I had a jar of chundo that needed using, and that added just enough heat. Even so, I believe next time I'll add a chili or six to the pan as the chicken cooks. Thanks for posting.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 02 March 2012 at 03:49
	Firstly, this recipe was adapted for twin boys aged 5 ... Though the kids are quite " foodie " experimental, they are 5 ... Nathalia was a bit cautious with the chili peppers ... I have prepared the dish with firm white fish and lots of dried chili peppers ... quite nice for a change. However, just add several red dried chili peppers ( or flakes ) and some Smoked Paprika piquant variety, and black pepper corns and some curry. I am pleased u enjoyed and u have the know how to adapt to ur own tastebuds. Kindest. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.